Tasty nutrition reigns at Food Science Product Launch
Delectable healthiness took centre stage at the Student Product Launch for the Diploma of Food Science and Technology, including vegan yoghurt, gluten free sponge cake and drinking chocolate bombs.
Industry experts, Halcyon Proteins Business Manager Martin Eagle together with Co-Founder and CEO at Ezy Chef Group Gavin Clifford assessed the student-developed products, with the winners announced at our Melbourne campus.
According to Gavin, the students displayed strong commitment to their products. "What we saw during the judging was a passion for the storyline. Each student was clearly able to talk through what they want to do with their new products, including what markets they could target."
"A critical part of a product successful in reaching the marketplace, is having a storyline that can be understood by and engages the consumer. We were impressed by everyone's presentations," added Gavin.
The overall winner of the Best New Product Award, sponsored by the Australian Institute of Food Science and Technology (AIFST), was Jonathan Schmidt for his non-alcoholic cocktail named Beachcomber's Mule. In second place was Aozora Ando with her Vegan Tonkotsu Ramen Soup and in third place was Praveen Rachakonda with his probiotic drink called Prachin's Beet Kanjir.
Special thanks to AIFST for generously providing the valuable prizes. All winners received a 12-month membership, along with Jonathan receiving complimentary attendance to the AIFST24 Convention and Aozora being granted the opportunity to attend the AIFST Microbiology Conference.
On being announced the winner, Jonathan said, "I am very surprised and very excited. It's a great start to my new career. Winning means a lot to me as I thought all the products were so good and that's why I am really amazed that my product won."
Since graduating from the Certificate IV in Patisserie at William Angliss Institute twelve years ago, Jonathan has worked as a pastry chef. He then decided that it was time for a change. "I knew about the Diploma of Food Science and Technology some years ago and decided to come back as I thoroughly enjoyed studying here before and knew the high standard of teaching," he explained.
"I like cocktails and have used non-pasteurised apply vinegar as it's a probiotic and many people are drinking it for their digestion. As it's a vinegar-based drink, I needed to find the right flavours. After many trials, I found that the spicy ginger found in the Moscow Mule flavour, worked the best," added Jonathan.
Looking forward to a new career path, Jonathan aims to secure a role in either Quality Assurance or Research and Development in the new year.
Food Science and Technology teacher Suresh Vaidyananthan explained, "By developing a new food product, students had the opportunity to implement their technical knowledge gained during their entire course."
"During their studies, students have participated in industry field trips including: Nestlé Confectionary, Ezy Chef, Halycon Proteins and Stomping Ground Brewery. The interaction with industry assisted them to understand industry expectations and needs," added Suresh.
Aozora was keen to create a plant-based, easy to cook instant noodle option and was delighted that her Vegan Tonkotsu Ramen Soup was recognised. "I decided to study the Diploma of Food Science and Technology because my goal is to work in the food industry. It will be wonderful if my product can make someone both healthy and happy," she said.
In creating their food product, students must adopt a multidisciplinary approach, considering product concepts, formulations, and technical aspects essential for manufacturing. This process needs to prioritise food safety, quality, cost, packing and the implementation of sensory analysis experiments.
After completing the Certificate III in Commercial Cookery at William Angliss Institute, Praveen worked as a chef and then moved into food compliance. He currently works at Coles as a Quality Assurance Officer and aspires to continue his journey in product development.
"I am humbled to have received the prize for Prachin's Beet Kanjir, which I will cherish forever. The 12-month membership to AIFST will help me keep connected and enable me to collaborate with food technology professionals," said Praveen.
Feeling inspired? Find out more about studying Food Science and Technology, email enquiry@angliss.edu.au or call on +613 8595 5334 for more information.
